Shrimp & Sausage Jambalaya Recipe (video)

20 prep + 40 cook

servings

Quick and easy shrimp jambalaya recipe with chicken, bacon, sausage, peppers and tons of spices! This aromatic rice dish is so delicious!

1 pound sausage, sliced (I used spicy beef)
1 pound chicken thigh, cubed
1 pound jumbo shrimp
1 green or red bell pepper, diced
1 large onion, diced
4 garlic cloves, minced
2 celery sticks, diced
1/2 cup tomato sauce
4 cups chicken broth
1 1/2 cups long grain white rice
1 teaspoon each: chili powder, smoked paprika, ground cumin, tarragon, brown sugar
1/2 teaspoon each: ground black pepper, salt, cayenne pepper
diced green onion or cilantro, for garnish

Preheat a large cast-iron pot or pan over medium heat. Add the sausage and it brown on all sides. Remove the sausage from the pan and add the cubed chicken. Season it lightly with salt and fry it for 6 to 7 minutes, until well browned all over.
Next, add the onion, bell pepper, garlic, and celery. Sauté the ingredients for a few minutes, then add the spices. Cook for another 2 to 3 minutes.
Add the tomato sauce and chicken broth and return the sausage back into the pan. Cover the pan with a lid and bring to a simmer; simmer for 15 to 20 minutes. Sprinkle the rice in an even layer over the broth. Close the pan again and cook for 10 minutes.
After 10 minutes, add the shrimp. Place it over the top of the rice and sausage; close the pan and let the rice finish cooking. If all the broth evaporates before rice is done, add more broth is small amounts, as needed.
Serve hot with a garnish of green onions or cilantro.